BROAD BEAN
BROAD BEAN
Introduction
Origin
Properties
Consumption
Conservation
Introduction
The broad bean is an edible legume vegetable, specifically its pods and seeds. The former are of different sizes depending on the variety. The seeds by their band, are kidney-shaped or round and are used both dry and fresh.
Origin
The origin of the Broad bean is thought to be located in the Near East. In Spain it became the legume with the highest production in the 1980s, taking into consideration both the production of the tender and the dry broad bean. The countries with the highest production are Morocco, China and Peru. In Spain, the provinces of Alicante and Murcia are the ones with the highest production, all of which is also grown in other areas.
Properties
Broad beans have a high nutritional value. Its value varies according to the conservation method. Thus, fresh beans have fewer carbohydrates and therefore fewer calories. They are low in sugar, fat and salt. They also have a high fiber content that helps protect against bowel cancer. They are also a source of polyphenolic compounds, which act as protectors against coronary diseases. Broad beans are rich in protein and provide moderate amounts of iron, potassium, beta-carotene, flavonoids and B vitamins. Lastly, broad beans are a low-calorie legume vegetable, with only 52 calories per 100g.
Consumption
Its seeds and pods can be cooked in many different ways, from boiling to cooking as a puree or soup. Broad beans with small pods are usually eaten whole, while larger ones are shelled before being cooked.
Conservation
Fresh broad beans are best kept for longer in the refrigerator or, failing that, in a cool, dry place protected from light and moisture. If they are dry, they must be kept in a closed container and in a cool, dry place.
Availability period
National International
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Varieties
Availability period
National International
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Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.